The best and easiest recipe for cut potatoes from the baking tray (crispy, fluffy, ling-proof)
Exciting introduction
I want to tell you about a potato recipe that made me feel like a professional cook, without any training.
I had seen these artfully folded potatoes in cooking shows and on menus. You already know which ones – wafer-thin cut, but still connected below, fan-shaped like a peacock tail, crispy edges, fluffy core. I assumed that you needed a French cooking study and a drawer full of special knives.
Then a friend prepared her for a souvenir meal. We have a baking tray. With a normal knife. In their normal oven. I watched her cut potatoes as if she had never done anything else, mixed them with oil and salt, and roasted them until they looked golden brown and glorious.
“These are so-called cut potatoes,” she said. But everyone knows them as Hasselback potatoes. And they are incredibly easy to prepare.
She was right. I have prepared them dozens of times since that meal together. For weekend meals, feasts and when I had forgotten to plan a side dish again. They look impressive. They taste fantastic. And you almost don't need any special skills to prepare them.
Finish your meals with our simple recipe for cut baking potatoes. This uncomplicated but tasteful side dish is quickly prepared and offers maximum enjoyment. Perfectly seasoned and crispy roasted, these cut potatoes are guaranteed to be your family’s favorite dish. Whether as a side dish for a hearty main dish or as a delicious snack – these potatoes impress with their crispy crust and fluffy interior.
I'll show you.
What Are Cut Potatoes? (A brief overview)
Cut potatoes, also called Hasselback potatoes, originated in Sweden and were invented in the 1940s at a restaurant called Hasselbacken. Since then, they have become popular worldwide due to their unique appearance and delicious taste.
In this method, the potatoes are cut into thin slices, but not completely cut through, so they fan out easily when baked. This creates a crispy exterior while keeping the interior tender – the perfect basis for various spices and toppings.
Why they are better than regular oven potatoes:
More crispy surface (each piece creates two crispy edges)
Cooking faster than whole oven potatoes
Spices and butter penetrate between the slices and give taste to every bite.
They look elegant enough for guests, but are plain enough for a Tuesday night.
Our recipe for simply cut potatoes from the baking tray simplifies the process even further and makes it accessible to hobby cooks of all experience levels.
Why You'll Love This Recipe
Honestly, I have prepared many potato side dishes. Brat potatoes are great, mashed potatoes a classic. But these cut potatoes are very special.
A baking sheet – Everything is fried on a single baking sheet. Minimum cleaning effort.
Simple ingredients – potatoes, oil, salt, pepper. That is the basis. Other ingredients are optional.
Looks impressive – people will think you worked a lot harder than you actually did.
Crispy edges, fluffy core – The best of both potato worlds.
Customizable – Change the spices, change the whole dish.
Child friendly – My kids call them “accordion potatoes” and eat them like fries.
Ingredients – Simple, Flexible, Delicious
Continue reading on the next page
For potatoes:
6 medium sized Russet or Yukon gold potatoes (about 2-2.5 pounds in total)
3 tablespoons of olive oil or melted butter
1 teaspoon of salt (plus more to taste)
1⁄2 Teaspoon of black pepper
Optional spices (to combine):
Garlic powder (1⁄2 teaspoons)
Peppers (1⁄2 teaspoons – smoked pepper is incredible)
Fresh rosemary (1 tablespoon, finely chopped)
Fresh thyme (1 tablespoon, leaves only)
Parmesan cheese (1⁄4 cup, grated – add in the last 5 minutes)
Chili flakes (1⁄4 teaspoons, for the sharpness)
For serving (optional toppings):
Sour cream
Chives or spring onions
Bacon cubes
Grated cheddar cheese
Fresh parsley
Substitutions and exchanges:
No Russet potatoes at hand? Yukon gold is great (creamier, slightly less crispy). Red potatoes are too firm (cannot fan out properly). Avoid them.
No olive oil at hand? Then use avocado oil (neutral), melted butter (richer) or coconut oil (decent sweetness).
Less fat? Use less oil. The potatoes then become less crispy, but still delicious.
Herbal variations: Rosemary and Thyme are classics. Sage fits perfectly in autumn. Oregano harmonises well with Italian dishes.
Step by step – From the Whole Potato to Crispy Perfection
Step 1: Preheat your oven
Preheat the oven to 220 °C (425 °F). Design a large baking tray with edge with baking paper or aluminum foil (for easier cleaning). If present, place a rust on the sheet – so the air can circulate under the potatoes and they become particularly crispy.
Step 2: Choose the right potatoes
Look for medium-sized, oval potatoes of similar size. Uniform size ensures uniform cooking. Russet potatoes are best suited for a loose interior and a crispy exterior. Yukon gold potatoes are creamier and slightly firmer.
Wash and brush the potatoes thoroughly. You can peel them if you want, but the peel provides more bite and becomes delightfully crispy. I'll leave the shell on.
Step 3: Set the “Stop Points” (This is the secret!)
Put a potato on a cutting board. Place a wooden spoon or chopstick on each side of the potato. These serve as protection. When cut, the spoon stems prevent the knife from completely cutting through the potato.
Why this is important: The slices should reach about three quarters through the potato – not quite. The spoon method ensures a uniform cutting depth.
Step 4: Cut potatoes
Cut the potato into thin slices (about 3 to 6 mm apart) with a sharp knife until you reach the spoon stems. Distribute the discs evenly.
Pro Tip: The thinner the slices, the crunchier the finished potato. Thicker slices become less crispy, but are still delicious. Find out what you like best.
Repeat with all potatoes.
Step 5: Fan them easily.
Press the top of each potato carefully to fan the slices apart a little. Do not use force; They open even further when baked.
Step 6: Season the potatoes
Place the cut potatoes on the prepared baking tray. Drizzle each potato with olive oil or brush with melted butter so that the oil penetrates between the slices.
Sprinkle with salt, pepper and other dry spices (garlic powder, peppers, dried herbs). Separate the slices carefully with the fingers so that the spices also get in.
Step 7: Roasting (First phase)
Fry at 220 °C (425 °F) for 30 minutes. The potatoes open in a fan-like manner and the edges become crispy.
Step 8: Go (Optional but Recommended)
Take the baking sheet out of the oven. Sprinkle the potatoes with a baking brush or spoon with the oil that has collected on the sheet metal. This gives them taste and makes for a crispy crust.
If you use fresh herbs (rosemary, thyme), sprinkle them over it now.
Step 9: Continue roasting
Push the pan back into the oven. Depending on the size of the potatoes, fry for a further 15-25 minutes. Total roasting time: 45-55 minutes.
Cooking sample: The potatoes are cooked when the edges are dark golden brown and crispy and the interior is soft when pierced with a fork or a knife.
If you add parmesan, sprinkle it over it in the last 5 minutes of frying time.
